Mexican Chocolate Muffins
Indulge in the bold and decadent flavors of Mexican Chocolate Muffins, where classic chocolate meets a spicy twist. These irresistibly moist treats are infused with the warmth of ground cinnamon and a subtle kick of cayenne pepper, creating a unique balance of sweet and heat. With semisweet chocolate chips peppered throughout and a rich cocoa base, each bite delivers pure bliss. Perfectly baked in under 20 minutes, these spiced muffins are ideal for brunch, dessert, or a mid-afternoon pick-me-up. Easy to prepare and packed with depth, this recipe is your go-to for a deliciously unexpected twist on traditional chocolate muffins. Enjoy them fresh from the oven or cooled to perfection!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.75 cup semisweet chocolate chips
- 2 eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the pan.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, cayenne pepper, and salt until well combined.
Stir in the chocolate chips, ensuring they are evenly distributed.
In a medium mixing bowl, beat the eggs lightly, then whisk in the milk, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are delicious on their own or with a little butter spread on top!
Nutrition Facts
Calories |
4088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 609.2 g | 222% | |
| Dietary Fiber | 85.7 g | 306% | |
| Total Sugars | 298.6 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 807 mg | 62% | |
| Iron | 48.2 mg | 268% | |
| Potassium | 4175 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
